Fattoria Corzano e Paterno sits on 200 hectares in San Casciano Val di Pesa, a Tuscan commune located just southwest of Florence. Founded by Swiss architect Wendelin Gelpke in 1969, the farm — owned and managed by the Gelpke and Goldschmidt families — is renowned for its production of world-class wine, olive oil and sheep's milk cheeses. Following Wendel's passing in 2001, his nephew Aljoscha Goldschimdt took over as winemaker and managing the estate. Joschi is a farmer first; his 20 hectares of pristine vineyards are organically tended and are cropped at a low yield. Following the lead of Paolo de Marchi of Isole e Olena, he has planted the new, high quality Sangiovese clones with tight spacing in order to create wines of distinction and elegance. In 2005, Joschi was joined by Wendel's daughter Arianna, who had then completed her studies in enology and viticulture and has managed the cellar ever since. Under Joschi's leadership, the next generation of his family is also taking an increased role in the vineyard and cellar, with his son Will joining the team in 2018.

The Corzano e Paterno Chianti is a blend of two indigenous varieties of Chianti: Sangiovese and Canaiolo. Barrel-fermented and aged with no new oak, the wine is wonderfully aromatic with a deep fruity core of rich cherry and dark red berries, possessing significant structure graced by a touch of acidity in its lengthy finish. This is the kind of wine that absolutely sings with food! Pair it with grilled meat, pasta with mushrooms and sheep's milk cheeses.